丁香花精油提取工艺及不同花期香气成分分析

Extraction Technologies for Essential Oil of Syringa oblata Lindl and Aroma Constituents Analysis of Syringa oblata Lindl at Different Flowering Periods

采用超声波辅助技术,对丁香花精油的提取工艺进行了研究。通过单因素实验优选出技术参数,丁香花不同花期的出油率以全开期最高;丁香花精油的最佳提取工艺条件:超声时间为40 min、料液比为1∶20(mL/g)、浸泡时间24 h时提取效果最佳。用气相色谱-质谱联用仪对丁香花精油的化学成分进行分离,鉴定出丁香醇A-D、芳樟醇、苯乙醛、苯甲醇、青叶醇等36种成分。其中4个丁香醇异构体是丁香鲜花的特征性香气成分,并考察了丁香在不同开花期挥发性香气成分的变化。

The extraction technologies for essential oil of Syringa oblata Lindl were studied by using the ultrasonic assistant extraction technique.The optimum extraction conditions for extracting essential oil of Syringa oblata Lindl were selected by using single factor analysis,which were as follows： ultrasonic time was 40 min,solid-liquid ratio was 1：20（mL/g）,and soaking time was 24 h.By using gas chromatography-mass spectrometry（GC/MS） to separate and identified chemical constituents of essential oil of Syringa oblata Lindl,36 constituents were obtained,which including lilac alcohol A-D,linalool,benzene-acetaldehyde,benzyl alcohol,3-Hexen-1-ol,etc..Among all of the chemical constituents of essential oil of Syringa oblata Lindl,four isomers of lilac alcohol were the characteristic aroma constituent for fresh flowers of Syringa oblata Lindl.The variation of the main volatility aroma constituents in fresh flowers of Syringa oblata Lindl during different flowering periods was also studied.